Expiration: 2 years

Features:

Gaoshanchi, Fushoushan High Mountain Oolong Tea, and Gaoshan Qingxiang, LishanHighMountain Oolong Tea are the most unique and highest quality Oolongs from Taiwan. Grown in the tea estate at Top Pear Mountains of Taiwan, the tea Gaoshanchi is cultivated at the elevation of 2200 meters above, while the tea Gaoshan Qingxiang is cultivated at the elevation of 1500-2200 meters in the isolated area (almost the highest tea estate in Taiwan). Due to the cold weather and relatively harsh environments, the plants grow at a very slow rate and in small quantity. The teas are either harvested during the winter or spring and sometimes only once during the entire year. After the harvest, the leaves are carefully handled and aerated during the long ride to the nearest trusted tea producer. Despite the difficult growing conditions, the teas result in thick and full body leaves with high fragrance and rich texture which reminds of smelling the phytoncide and cold air while climbing a high mountain, thus which are both being selected as the highest quality of Oolongs.

Tea reviews can be found here:

https://steepster.com/teas/fong-mong-tea-shop/

Brewing tips:

The water used to steep this tea should be about 85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150 c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese clay teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be brewed for multiple times.

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